Sort ingredients
Nox13
QR Code
Listen
Pdf
Preheat the oven to 350°F.
Make the shredded chicken (if desired, prep in advance and refrigerate).
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken*, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt. Taste and add a few more pinches of kosher salt if desired.
Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible**. In a large baking dish, spread 1 cup of the enchilada sauce.
Fill each tortilla with a ¼ cup scoop of the filling, srpinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.